I’ve always loved olives. When I say always, I mean since I could chew solid food. My grandmother fed me olives and I am almost positive that I was the only kid in kindergarten requesting olives for the intro to my birthday dinner.

Tapenade /ˌtäpəˈnäd /

noun

-a Provençal paste or dip, traditionally made from black olives, capers, and anchovies.

(can refer to any olive-based spread or dip)

My love for olives has made tapenade an instant favorite of mine. It’s briny and acidic; versatile and refreshing.

Lately the world of tapenade has been expanding. It’s gone beyond the traditional French trio of olives, capers and anchovies. Tapenade has been getting a face-lift. Though the masterpiece required no changes, I admittedly enjoy some of the newer concepts. It’s still got olives, and that’s really all I need.

Classic or Revamped - how ever you like it, this olive based spread deserves our attention.

Dear Tapenade, I love you.

Sincerely,

Pedantic Foodie